Greek Butterflied Lamb Leg


Ingredients

1.80 kg butterflied (boneless) lamb leg
1 tbsp (3 Teaspoons) dried oregano
3 large garlic cloves, minced
2 tsp salt
1 tsp black pepper
⅓ cup (15.84 Teaspoons) fresh lemon juice
1 tbsp (3 Teaspoons) lemon zest
½ cup (24 Teaspoons) olive oil
1 tbsp (3 Teaspoons) oil (for brushing bbq or for stove sear)

Method

  1. Mix marinade ingredients in a large ziplock bag.
  2. Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
  3. Seal bag and marinate for 24 hours (3 hours minimum).
  4. Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).
  5. Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).
  6. Remove lamb from marinade and place on the grill, fat side down.
  7. Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature.
  8. Loosely cover with foil, and rest for 10 minutes before serving.